Bacon, Arugula and Tomato Thin-Crust Pizza

Bacon, Arugula and Tomato Thin-Crust Pizza




1  12-ounce package COLEMAN NATURAL® Uncured Hickory Smoked Bacon

1 refrigerated thin-crust pizza crust

¼ cup prepared Alfredo sauce

1 ½ cups tomatoes, diced

1 cup fresh arugula



  • Preheat the oven to 400 degrees
  • Line a baking sheet with aluminum foil and then arrange the bacon strips directly onto the foil.
  • Bake for 15 minutes.
  • Meanwhile, unroll the refrigerated pizza crust and and spread the Alfredo sauce onto the dough, leaving about a ¼-inch around the edges.
  • Evenly sprinkle the diced tomatoes over the sauce.
  • Once the bacon is cooked, dice the bacon into ½-inch pieces.
  • Spread two-thirds of the bacon over the tomatoes -- reserving the last third for topping the pizza after it is cooked.
  • Bake the pizza using the parchment paper directly on the oven rack for 15-20 minutes until the edges are browned, tomatoes cooked and the sauce bubbling.
  • Remove from the oven and top with the arugula and remaining bacon. Cut into pieces and serve.
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